Aubergine Fritters

This recipe is yet again from my mother's kitchen.Aubergine Fritter is the traditional recipe of Bengal,East India, mostly prepared in occasions. In its local language it is called as Begun Bhaja.This begun bhaja can be served as as starter or in main course.But it goes best with Khichudi, a preparation by slow cooking rice and lentil together with vegetables.

There are many ways in which Begun Bhaja can be prepared, I am sharing the most simple yet delicious recipe from my mother's kitchen.

Serving:-  Will serve 2-4 people. (dependending upon the size of the aubergines/brinjals)

Ingredients:-

1. Aubergines/Brinjals:- 2

2. Salt:- 1 teaspoon or as per your salt

3. Turmeric powder:- 1/2 teaspoon

4. Red chilli Powder:- 1/4 teaspoon (optional, sometime i use)

5. Wheat flour/All purpose flour:- 1 and 1/2 tablespoon (preferably wheat flour)

6. Rice flour:- 2 teaspoon (optional, sometime I use)

7. Vegetable Oil:- For frying

8. Water:- 2 tablespoon

Method:-

1. Wash the aubergines and pat it dry with the kitchen napkin.

2. Cut the aubergines lengthwise including the stem. By cutting lengthwise, you will get 3-4 pieces      from one aubergine.

3. In a large bowl, thrown in all the pieces of aubergines,add salt, turmeric and red chilli powder and give it a good massage.

4. Now add both the flours in the bowl and add little water so the flour sticks nicely to both the sides of aubergine pieces.

5. Heat sufficient oil in a frying pan, make sure the oil should be in medium high. Now drop each pieces slowing in the oil. Fry both sides well till golden brown.

6.Take it out in a kitchen napkin so that all the excess oil drains out. Then serve hot with indian bread that is Chapati or Rice with lentils.

Tip:- You can shallow fry the pieces instead of deep frying.In that case you have to cover and cook in a medium flame until it is done properly.